1) Cut fresh bread into cubes. Spread onto cookie sheets and dry lightly in oven. Cool, crumble and measure into a bowl.2) Wash and lightly chop cranberries with celery and parsley in a food processor.3) Melt the butter in a large saucepan, add the cranberries, celery and parsley. Sautˇ 5-10 minutes.4) Add the sugar, stir well and remove from the heat. Add the crumbs, salt, pepper and thyme. Toss lightly with a spoon to mix thoroughly. Add water and toss until well blended. Yield: about 12 cups